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You are here: Home / Recipe Index / Mains / Roasted Butternut Squash and Pear Soup

January 4, 2015

Roasted Butternut Squash and Pear Soup

Last Updated on September 19, 2020 by Sweet and Savoury Pursuits

This delicious, healthy and easy to make Roasted Butternut Squash and Pear Soup is silky and creamy without the addition of any cream.

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Bowl of Roasted Butternut Squash and Pear Soup.

Happy New Year everyone! I thought I would start the year off by posting a healthy recipe. Since it's so cold outside, I decided on sharing this flavourful Roasted Butternut Squash and Pear Soup.

I just love the bright colour of this soup, the contrast between the sweet and savoury flavours and how smooth and creamy it is.

Roasted Butternut Squash and Pear Soup

How to Make it

To make this soup, I start by roasting the butternut squash. Not only does this eliminate the need to peel and dice the squash, and it also brings out its sweet flavour. You can do this step ahead of time if you need to speed up the process.  

To roast the butternut squash, simply cut the squash in half lengthwise. Remove the seeds and stringy flesh and rub the flesh with olive oil.

Place the squash cut side up and bake in the oven until the squash can easily be pierced with the tip of your knife. Let it cool and scoop the flesh out.

Prepare the remainder of the vegetables by washing and chopping them. Sautée the aromatics until they begin to soften and then add the herbs and spices. Add the roasted squash and fresh pear to the soup pot and top with chicken stock or vegetable broth for a vegetarian soup. Let the soup simmer for about 20 minutes.

I like to serve this soup puréed. But you can choose to leave it chunky or only purée part of it. Leaving chunks in there will create a creamy and textured soup. It's really all up to you.

Serve the soup with slices of baguette for a more filling meal.

This soup tends to thicken quite a bit once refrigerated, but you can easily thin it down by adding more chicken broth or water when you reheat it.

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Roasted Butternut Squash and Pear Soup

Sweet and Savoury Pursuits
This delicious, healthy and easy to make Roasted Butternut Squash and Pear Soup is silky and creamy without the addition of any cream.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 tbsp. olive oil plus 1 tsp. for roasting squash
  • 1 tbsp. butter
  • 1 (about 2.5 .lbs with skin on) small butternut squash
  • 1 medium onion chopped
  • 2 cloves small garlic minced
  • 1 carrot
  • 1 celery
  • ½ jalapeno pepper seeded and finely chopped (you can use more if you like it hot)
  • 1 pear I used Bartlett
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. ground coriander
  • ½ tsp. sea salt
  • ½ tsp. freshly ground pepper more to taste
  • 7-8 cups chicken or vegetable broth
  • 2 sprigs of fresh thyme

Instructions
 

  • Preheat the oven to 425ºF.
  • Wash the butternut squash and cut in half lengthwise. Using a spoon remove the seeds and stringy flesh from each half and rub the flesh with olive oil.
  • Place the squash cut side up and bake in the oven for approximately 45 minutes or until the flesh of the squash can easily be pierced with the tip of your knife.
  • Remove the squash from the oven and let cool for a few minutes. Scoop the flesh out of each half and reserve.
  • While the squash is roasting, wash and chop all vegetables and pear.
  • Heat the oil and the butter together in a large saucepan over medium heat.
  • Add the onions, garlic, jalapeno, celery and carrot and cook stirring a few times until they soften, about a couple of minutes.
  • Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper.
  • Add the flesh of the roasted butternut squash and the pear and stir.
  • Add the chicken (or vegetable) broth and let the soup come to a boil. Lower the heat to medium and let the soup simmer for about 20-25 minutes.
  • Remove the little branch part of the sprigs of thyme and using an immersion blender, purée the soup. If you don’t have an immersion blender you can also transfer the soup in batches to a blender or food processor and purée until smooth. Pour the soup back into the pot and if desired you can adjust the consistency of the soup with more broth or water.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 274mgPotassium: 366mgFiber: 1gSugar: 4gVitamin A: 1860IUVitamin C: 8mgCalcium: 33mgIron: 1.1mg
Keyword Butternut Squash Soup, Pear Squash Soup, Roasted Butternut Squash and Pear Soup
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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Reader Interactions

Comments

  1. Myrna says

    January 16, 2015 at 2:10 pm

    Could use a bowl of this yummy soup...

    Reply
    • Sweet and Savoury Pursuits says

      January 16, 2015 at 2:25 pm

      It's really easy to make and so delicious! 🙂

      Reply
  2. Serena @ foodfulife says

    January 11, 2015 at 7:51 am

    sweet,velvety creamy, spicy...I can only imagine the symphony of flavours...

    Reply
    • Sweet and Savoury Pursuits says

      January 11, 2015 at 5:06 pm

      Butternut squash goes so well with so many spices, it was delicious.

      Reply
  3. skd says

    January 09, 2015 at 1:42 pm

    Beautiful combination of flavors. A real heart warming soup

    Reply
  4. coconutcraze says

    January 07, 2015 at 9:46 pm

    Beautiful soup and nice pictures!

    Reply
    • Sweet and Savoury Pursuits says

      January 07, 2015 at 10:18 pm

      Thank you!

      Reply
  5. nancyc says

    January 07, 2015 at 1:57 pm

    I love the idea of roasting the squash and not peeling it! 🙂 It sounds like a delicious soup!

    Reply
    • Sweet and Savoury Pursuits says

      January 07, 2015 at 7:43 pm

      Thanks Nancy, I find it much simpler to roast the squash than to peel and chop it 🙂 Plus it's delicious roasted.

      Reply
  6. Moya says

    January 07, 2015 at 1:50 pm

    Happy new year... this homely soup looks like a delicious way to kick start 2015. 🙂

    Reply
    • Sweet and Savoury Pursuits says

      January 07, 2015 at 7:39 pm

      Thank you Moya. Happy New Year to you too.

      Reply
  7. Jhuls says

    January 07, 2015 at 7:32 am

    Wow!! Wow! Wow! The soup looks so good!! And butternut squash is one of my favorites. Happy 2015! xx

    Reply
    • Sweet and Savoury Pursuits says

      January 07, 2015 at 10:52 am

      Thank You 🙂 Butternut squash is my favourite squash to cook with. Happy New Year to you too!

      Reply
  8. Eleanore Brickell says

    January 06, 2015 at 11:38 am

    yum this looks delicious! I will try it!

    Reply
    • Sweet and Savoury Pursuits says

      January 06, 2015 at 11:42 am

      Thanks Eleanore! Let me know how you like it. Happy New Year 🙂

      Reply
  9. Kaila511 says

    January 05, 2015 at 11:35 pm

    Butternut squash soup is one of my favorites. I love how you combined the pear flavor as well; I'll have to try that out! Thank you so much for bringing this dish to Fiesta Friday; I'm sure it will be a hit. 😀

    Reply
    • Sweet and Savoury Pursuits says

      January 05, 2015 at 11:47 pm

      Thank you so much Kaila 🙂 I hope you'll enjoy it.

      Reply

Trackbacks

  1. Roasted Butternut Squash and Pear Soup - Cookmania says:
    February 5, 2015 at 3:23 PM

    […] View full recipe : Roasted Butternut Squash and Pear Soup […]

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